Method

CREAM the butter and sugar until light and fluffy, and then stir in vanilla. Beat in the egg, then stir in sifted flour, cocoa, baking powder and bicarbonate of soda. Turn onto a floured surface and gently knead together.

WORKING with half of the dough at a time, roll out on a floured surface until ½ cm thick. Cut shapes with an 8 cm round biscuit cutter and place on greased baking trays. Gather together remaining dough, gently reroll and cut more shapes.

BAKE in a moderate oven 180C for 10 minutes. Cool on a wire rack for 10 minutes before lifting off onto rack to cool completely. Store in an airtight container until required.

COMBINE the icing mixture, a little water and pink food colouring to make a spreadable consistency. Spread or pipe each biscuit with the pink icing then top each with a marshmallow for the nose. Add chocolate baking chips eyes, and pipe a chocolate mouth on each. Allow to set at room temperature. Store in an airtight container until required.